| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | 1 | Servings | ||
INGREDIENTS
| 2 | Smoked ham hocks | |
| Water | ||
| 3 | lb | Mustar greens, up to 3-1/2 |
| 3 | lb | Collard greens, up to 4 |
| 2 | Tsp.sugar | |
| 3 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
place ham hocks in large saucepot or dutch oven;cover with water and cook,covered, over moderately low heat for 2 hours. while ham is cooking, remove stems from greens and tear leaves into fairly large pieces. rinse greens several times in warm, salted water; drain well. stir sugar, salt and pepper into water with ham hocks. add enough greens to fill pot; cover and when greens shrink, add more, stirring occasionally, until all the greens are added. cook greens for 1 1/2 to 2 1/2 hours, depending on the tenderness of the greens. remove the meat from the ham hocks and serve with greens. serves 8. [greens may be prepared a day ahead and reheated just before dinner.] Posted to EAT-L Digest 15 Jan 97, by Donna Partigianoni <donna@LEESVILLE.COM> on Thu, 16 Jan 1997.
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